Browse > Article

Evaluation of the Safety of Fried-Food in Fast Food Store  

박건용 (서울특별시 보건환경연구원)
정보경 (서울특별시 보건환경연구)
김애경 (서울특별시 보건환경연구)
박경애 (서울특별시 보건환경연구)
조성자 (서울특별시 보건환경연구)
곽재은 (서울특별시 보건환경연구)
장민수 (서울특별시 보건환경연구)
배청호 (서울특별시 보건환경연구)
조남준 (서울특별시 보건환경연구원)
Publication Information
Journal of Food Hygiene and Safety / v.19, no.2, 2004 , pp. 55-59 More about this Journal
Abstract
This study was performed to investigate 172 samples of fried food in fast food store. The free fatty acid value of 22 samples exceeded standard of fried-food. These samples were 10 fried chickens, 6 fried potatoes and 5 fried onions. Fatty acid composition differed from each company. The correlation between free fatty acid value and double bond index was very low. New standard of fried food in fast food store is needed for thorough hygiene management, because of being not existed standard. The fried potato containing many carbohydrate and fat appeared higher calory than fried chicken containing many protein. The fried food had high fat comparatively, so that attention in regard to excess intake is demanded. The trace materials were included Mg, Ca, Mn, Fe, Zn, Cu and Cr in order of quantity, and the harmful heavy metals-Pb, Hg and Cd- were included small quantity.
Keywords
acid value; double bond index; fried food; fast food store;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Kitagawa K., Ohta S. and Okuda H. : Influences of heating methods of fryer on the deterioration of frying oil, J. lap. Oil Chem. Soc., 41, 1071-1076 (1992)   DOI
2 이준식, 조세영, 최성기 : 콩기르므이 식품산업에서의 이용, 식품산업과 영양, 1(2), 27-36 (1996)
3 Cuesta C., Sanchez-Muniz F.J., Garrido-Polonio C., Lopez Varela and Arroyo R. : Thermoxidative and hydrolytic chandes in sunflower oil used in fryings with a fast turnover of fresh oil, J. Am. Oil Chem. Soc., 70, 1069-1073 (1993)   DOI   ScienceOn
4 Cuesta C., Sanchez-Muniz F.J., Garrido-Polonio C., LopezVarela and Arroyo R. : Thermoxidative and hydrolytic chandes in sunflower oil used in fryings with a fast turnover of fresh oil, J. Am. Oil Chem. Soc., 70, 1069-1073 (1993)   DOI   ScienceOn
5 White P. J. : Methods for measuring changes in deepfat frying oils, Food Technology, 45, 75-80 (1991)
6 이진영, 안명수 : 가열산화 대두유의 돌연변이원성, 한국식품과학회지, 32, 1213-1220 (2000)
7 김영호, 민중석, 황성규, 이상옥, 김일석, 박형일, 이무하 : 실용 재래닭의 지방산 조성 및 관능적 특성, 한국식품과학회지, 31, 964-970 (1999)
8 Jouss G., Agterof w., Jongen T., Koolschijn M., Visser A. and Vreeker : Flavor release from cookimg oil during heating, J. of Food Science, 67, 2987-2996 (2002)   DOI   ScienceOn
9 Yang C.Y.S. and Peng A.C. : Analysis of soybean oil from ohio, J. Am. Oil Chem. Soc., 67, 594-596 (1990)   DOI
10 Wang X., Wang T. and Johnson L.A. : Chemical and sensory properties of gas-purged, minimum-refined, extruded-expelled soybean oil, J. Am. Oil Chem. Soc., 80, 923-926 (2003)   DOI   ScienceOn
11 Miyagi A., Subramanian R. and Nakajima M. : Membrane and additional adsorption processes for quality improvement of used frying oils, J. Am. Oil Chem. Soc., 80, 927-932 (2003)   DOI   ScienceOn
12 김인화, 김영순, 최양문 : 대두유와 돈지의 가열산화 안정성에 미치는 표면적의 영향, 한국식품과학회지, 30, 781-786 (1998)
13 Yates R.A. and Caldwell J.D. : Regeneration of oil used for deep frying, A comparison of active filter aids, J. Am. Oil Chem. Soc., 70, 507-511 (1993)   DOI   ScienceOn
14 Sulaeman A., Keeler L., Giraud D.W., Taylor S.L., Wehling R.L. and Driskell J.A. ; Carotenoid content and physicochemical and sensory characteristics of carrot chips deep-fried in different oils at several temperatures, J. Food Science, 66, 1257-1264 (2001)   DOI   ScienceOn
15 Wamer K. and Mounts T.L. : Frying stability of soybean and canola oils with modified fatty acid compositions, J. Am. Oil Chem. Soc., 70, 983-988 (1993)   DOI   ScienceOn
16 Wamer K. and Mounts T.L. : Frying stability of soybean and canola oils with modified fatty acid compositions, J. Am. Oil Chem. Soc., 70, 983-988 (1993)   DOI   ScienceOn
17 보건복지부 : 한국식품성분표 (1996)
18 Chu Y.H. and Luo S. : Effects of sugar, salt and water on soybean oil quality during deep-frying, J. Am. Oil Chern. Soc., 71, 897-900 (1994)   DOI
19 Jose B., Antonio M., Velasco J. and Carmen Dobarganes M. : Ultrasonic assessment of oil quality during frying, J. Agri. Food Chem., 50, 4531-4536 (2002)   DOI   ScienceOn
20 최홍식 : 지방질의 과산화와 영양, 한국영양식량학회지, 23, 867-878 (1994)
21 박건용, 김애경, 박경애, 정보경, 배청호, 김명희 : 튀김닭에 사용하는 튀김유의 산패, 한국식품위생안전성학회지, 18, 36-40 (2003)